Side Items

Aubrey's Corn Bread takes 10 minutes to prepare.

Aubrey's Corn Bread takes 25 minutes to cook.

Aubrey's Corn Bread makes 12 servings.

The ingredients for Aubrey's Corn Bread are:

1 1/4 cups corn kernals (if frozen, let thaw)
1/4 cup buttermilk (or milk with a tsp of vinegar added)
1/4 cup cornmeal
2 eggs
1 1/4 cups whole wheat flour
1 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

1/2 jalepeno, sliced
2-3 sundried tomatoes diced
4 tbsp butter, melted

Here is how you make Aubrey's Corn Bread:

Whiz the corn kernals with buttermilk and cornmeal in a food processor, then add in the eggs until homogenous. Separately whisk the dry ingredients together and slowly add them to the wet. Pour into a greased pan and top with jalepeno slices and sliced sundried tomatoes. Drizzle melted butter on top and bake at 350 for 25 minutes (remember to rotate it halfway through for even baking!)Serving Size: Makes 12 hearty chunks to accompany your chiliNumber of Servings: 12Recipe submitted by SparkPeople user AUBRETTE.

The nutritional information for Aubrey's Corn Bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 108.6

• Total Fat: 3.2 g
• Cholesterol: 31.2 mg
• Sodium: 251.4 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 2.2 g
• Protein: 3.9 g